Loaded “op” Nachos Recipe

Arrange chips and beans

Preheat oven to 375°F (190°C). On a large rimmed baking sheet or oven-safe platter, spread 12 cups of tortilla chips in an even single layer or slightly overlapping. Evenly scatter 1 cup drained and rinsed black beans across the chips.

Make roux

Prepare a roux: melt 2 tbs unsalted butter in a medium saucepan over medium heat. Whisk in 2 tbs flour and cook 1 minute without browning.

Add milk

Gradually whisk in 1 cup whole milk and 1 cup half-and-half until smooth. Bring to a gentle simmer, whisking constantly until slightly thickened, about 3–4 minutes.

Melt cheeses

Reduce heat to low. Whisk in 8 oz shredded white American or Monterey Jack cheese and 2 oz softened cream cheese in small handfuls, stirring until fully melted and smooth.

Season the queso with 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs fresh lime juice. Keep the queso warm on the lowest heat setting and stir occasionally to prevent skinning.

If queso becomes too thick, thin with up to 2–4 tbs additional milk, 1 tbs at a time, until pourable.

In a bowl combine 1 cup shredded cheddar, 1 cup shredded Monterey Jack, 1/2 cup shredded pepper jack and 1/2 cup crumbled queso fresco. Toss lightly to mix.

Combine 1 cup diced tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/2 tsp salt in a bowl. Taste and adjust lime or salt as needed. Refrigerate until ready to use to let flavors meld, at least 10 minutes.

Spoon or drizzle about two-thirds of the warm white queso evenly over the chips and beans, leaving some chips exposed for crispness.

Sprinkle the prepared four-cheese blend evenly over the queso-covered chips.

Bake on the center rack in the preheated 375°F (190°C) oven until cheeses are melted and bubbling, 6–8 minutes. For slightly browned peaks, run under a broiler 30–60 seconds—watch carefully to avoid burning.

Remove nachos from oven. Immediately spoon remaining warm queso in dollops over any bare spots. Scatter pico de gallo across the top in even spoonfuls.

Add 1/2 cup sour cream in dollops or thin lines (or transfer to a piping bag and drizzle). Sprinkle 2 tbs sliced scallions and 2 tbs pickled jalapeños if using. Finish with an extra pinch of crumbled queso fresco if desired.

Serve plated nachos hot with house-made salsa on the side for dipping. Provide extra lime wedges if desired.

Combine 1 cup finely chopped roma tomatoes, 1/4 cup finely chopped white onion, 1 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs fresh lime juice and 1/2 tsp salt. Taste and adjust seasoning. Let sit 10 minutes for flavors to marry and serve chilled or room temperature.